Beef Wellington is a decadent dish that is perfect for holiday dinners. The essence of Beef Wellington is a beef tenderloin that is coated with pâté and duxelles, wrapped in puff pastry, and then baked. Leah Hyslop covers the history of Beef Wellington here. Most people assume that this is a British dish, likely named after the Duke of Wellington. Surprisingly, this appears to be a 20th century American invention, although it clearly is similar to the French dish, filet de bœuf en croûte. Continue reading Recipe: Sous Vide Beef Wellington